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Special Chow Mein

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Recipe

One of my favourite Chinese dishes, because my Chinese friend likes it so much, which is definitely a good sign. Lots of textures and tastes delicious. I sometimes use leftover rice instead of noodles to make a fried rice. Yum.

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
15 ounces chow mein noodles
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¼ cup vegetable oil
divided
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2 each garlic cloves
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1 ½ cups mung bean sprouts
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¼ cup bok choy
slivered
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¼ cup carrots
slivered
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¼ cup green bell peppers
slivered
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¼ cup celery
slivered
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2 tablespoons water chestnuts
sliced
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2 tablespoons bamboo shoots
slivered
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2 tablespoons mushrooms
sliced
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2 tablespoons onions
slivered
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¼ pound shrimp
peeled
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¼ cup chicken
chopped
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¼ cup pork
barbecued
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1 cup chicken broth
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1 tablespoon cornstarch
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1 teaspoon oyster sauce
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½ teaspoon sugar
granulated
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½ teaspoon monosodium glutamate
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teaspoon salt
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g chow mein noodles
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59 ml vegetable oil
divided
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2 each garlic cloves
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355 ml mung bean sprouts
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59 ml bok choy
slivered
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59 ml carrots
slivered
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59 ml green bell peppers
slivered
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59 ml celery
slivered
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3E+1 ml water chestnuts
sliced
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3E+1 ml bamboo shoots
slivered
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3E+1 ml mushrooms
sliced
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3E+1 ml onions
slivered
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113.4 g shrimp
peeled
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59 ml chicken
chopped
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59 ml pork
barbecued
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237 ml chicken broth
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15 ml cornstarch
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5 ml oyster sauce
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2.5 ml sugar
granulated
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2.5 ml monosodium glutamate
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0.6 ml salt
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Directions

Boil chow mein noodles according to package directions.

Drain.

Heat 2 tablespoons oil in wok or very large frying pan.

Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown.

Remove from wok and set aside.

Add remaining 2 tablespoons oil and garlic.

Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok.

Stir-fry for several minutes over high heat.

Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes.

Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt.

Add sauce and noodles to wok.

Continue cooking just until sauce thickens about 1 minute.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 23956% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 300mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 20% Vitamin C 20%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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